Description
This Easy Refrigerator Pickled Vegetables recipe offers a quick and vibrant way to enjoy tangy, crunchy veggies. Perfect for snacking or adding a zesty touch to meals, these pickles combine fresh carrots, cucumbers, and bell peppers with a flavorful spiced vinegar brine. Ready in just over 24 hours with simple ingredients, this recipe is a delightful addition to any kitchen.
Ingredients
Scale
Vegetables
- 2 cups mixed vegetables (carrots, cucumbers, bell peppers), washed and cut into desired shapes
Pickling Brine
- 1 cup vinegar (white or apple cider)
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- 1 teaspoon peppercorns
- 2 cloves garlic, smashed
Instructions
- Prepare Vegetables: Wash your mixed vegetables thoroughly and cut them into bite-sized pieces or shapes you prefer for pickling.
- Make Brine: In a saucepan, combine vinegar, water, sugar, and salt. Heat the mixture gently over medium heat, stirring until the sugar and salt are completely dissolved.
- Add Spices: Stir in mustard seeds, peppercorns, and the smashed garlic cloves into the heated brine to infuse the flavors.
- Pack Jar: Place the prepared vegetables tightly into a clean glass jar, ensuring there’s space to pour the brine over them.
- Pour Brine: Carefully pour the hot vinegar mixture over the vegetables, making sure they are fully submerged to prevent spoilage and promote even pickling.
- Refrigerate: Seal the jar with a tight-fitting lid and refrigerate for at least 24 hours to allow the vegetables to develop their signature tangy flavor before enjoying.
Notes
- Use fresh, crisp vegetables for best texture.
- Adjust sugar and salt levels to taste preference.
- Ensure vegetables are fully submerged in brine to avoid mold.
- Store pickles in the refrigerator for up to 2 weeks.
- Experiment with additional spices like dill or chili flakes for variation.
